Honey Dew and Crispy Prosciutto
This Melon salad is a unique, light, and refreshing recipe to serve during the hot summer months. It’s an ideal dish to bring to the table as an appetizer or include in a picnic basket. The sweetness and juiciness of the honeydew melon compliments the crispiness and saltiness of the prosciutto and cheese. This dish is superb, colorful, full of flavor. Chef Alba
pinch kosher salt freshly ground black pepper 3 tablespoons chopped arugula
  • 1small ripe honeydew melonpeeled, cut in small cubes
  • 1/4pound paper thin sliced ProsciutoParma or San Danielle
  • 1/3pound Pecorino Romano cheeseshaved
  1. Place the prosciutto di Parma in a large skillet over medium heat. Cook until the prosciutto is just crispy, turning only once. Set aside to cool.
  2. In a small bowl, add the ingredients for the dressing except for the arugula and whisk well to combine.
  3. Arrange the melon on a platter, top with arugula, drizzle with the dressing, and add the crumbled Gorgonzola and crispy prosciutto on top.